WASTE PREVENTION ACTION PLANNING WORKSHOP 12 th March 2013 Black Boy Inn, Caernarfon
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WASTE PREVENTION ACTION PLANNING WORKSHOP 12th March 2013 Black Boy Inn, Caernarfon
Welcome to the workshop
Agenda
9.45 Welcome and introduction
9.50 The business case for waste prevention
10.20 Tools and techniques for waste prevention
10.40 Case study presentation, video and discussion
11.00 Coffee and discussion
11.15 WRAP Support & Resources
11.30 Action planning workshop and group exercise
12.20 Summary and identifying your priority actions
12.30 Lunch and Q&A
WRAP Business Support Services
Hugh Jones Key Account Manager WRAP Cymru
Welcome and introduction
WRAP: who are we?
Resource management: why?
Hospitality and Food Service Agreement
How can we help: Tools and Support
About WRAP
Our vision is a world without waste, where resources are used sustainably.
We help businesses, individuals and communities reap the benefits of reducing waste, developing sustainable products and using resources in an efficient way.
Working in partnership
WRAP is funded by all Governments across the UK who value our expertise, research and practical advice.
We work with a wide range of partners from major UK business, trade bodies and local authorities to individuals.
key sectors
Agriculture & horticulture
Hospitality & Food Service
Local government
Food & Drink Manufacturers Recycling & waste industries
Regeneration & landscaping
Small & medium enterprises
Third sector Individuals
WRAP Cymru
Food for Wales, Food from Wales
Towards Zero Waste
70% recycling of all wastes by 2025
Food Manufacture, Service & Retail (FMSR) Sector Plan
Collections, Infrastructure & Markets (CIMs) Sector Plan
Both plans identify opportunities to: Reduce waste arisings produced by the Hospitality,
Tourism, Food & Drink sectors
Encourage the segregation of food wastes at source
Increase the recyclability of packaging
Apply eco-design principles to minimise the creation of unnecessary waste
Policy Landscape in Wales
The bottom line £££
• Each 240 litre wheelie bin of food waste costs £240 in purchase and waste management costs
• 70% of mixed waste could potentially be recycled
• Each tonne of food waste that is disposed in landfill will generate 4.2 tonnes of greenhouse gases contributing to climate change
Support for smaller businesses Hospitality & Food Service Agreement
Reduces costs, increases efficiency
Sharing good practice
Online Resource Centre
Templates e.g. waste audits
Helps deliver what customers expect
Access to consumer facing resources – Love Food Hate Waste (LFHW)
Support for smaller businesses HTFD grant fund
Up to £10k Consultancy support
Up to £50k Capital investment support
Rolling programme to Nov 2014
Eligible Organisations
Criteria – back of house
Support for smaller businesses Recycle on the Go (RotG) grant fund
Up to £50k funding
Total fund circa £0.5M
Rolling programme to Nov 2013
Eligible Organisations
Criteria – Front of House
SME Collections
Waste Prevention Action Plan
Today is about ACTION
Case study examples
Tools and Techniques
Learning from each other
Waste Prevention Action Plan
Action Risks/Challenges Preparation Stakeholders Target
What will you do and what
will this help you achieve?
What problems will you
need to overcome?
Do you need any
information or data?
Do you need support
from anyone?SMART
Priorit
y
Remove general waste bins
from individual desks
Employees may see this as
an inconvenience
Get management on board
Communicate reasons to
staff
Potential savings
Management
Department heads
HR
Green team
Cleaners
30% reduction in
general waste by
January 2013
3
Segregate food waste
produced in the kitchen /
canteen
Canteen / kitchen staff may
not see it as thier
responsibility
Bins for food waste
Find outlet from waste
management contractor
Clear bin bags
Composition to determin
current volumes
waste management
contractor
wider staff members
Management
Kitchen / canteen staff
Cleaners
Remove food waste
from general waste
stream by January 2014
(Compliance)
2
Segregate dry recyclables
from general waste stream
There is the potential for
contamination of recyclate
Communicate to staff
Prepare signage and bin
islands
Purchase and use clear bags
to determine any
contamination
Cleaners
Departmental heads
General staff
Removal of all dry
recyclates from general
waste stream by
January 2014
(Compliance)
1
Waste Prevention Action Plan
Use the ACTION column to note down ideas throughout the day
Use case studies and workshop sessions for ideas and inspiration
– develop and prioritise ideas
At the end of the session, we can summarise and prioritise your actions
Introductions
Session 1 THE BUSINESS CASE FOR WASTE PREVENTION
Nia Owen WRAP Advisor
Aims of this session:
Prevention of Food & Packaging Wastes can deliver:
• Significant cost savings to your organisation
• Knock on environmental benefits
• Meeting customers' growing expectations to reduce food waste
Find out more at www.wrap.org.uk/hospitality
Hospitality Sector: waste management
Hospitality Sector: Composition of mixed waste
Food waste: WRAP studies
33% of Hospitality waste is “unavoidable” as it is not normally consumed (banana skins, egg shells)
66% is avoidable if stored, prepped, portioned and served efficiently
Financial Drivers
How much is food waste costing?
5-14% of spend (Lean Path)
90p per meal (Sustainable Restaurant Association)
General waste kg x 40% x £1.80 (WRAP)
£240 per 240L bin of food waste (WRAP)
These are some useful benchmarks for estimating the cost of food waste
The best method is to separate and measure
Background information
Sustainable Restaurant Association (audits on 10 restaurants)
• Average amount of food waste per “cover” 0.5kg
• 65% of food waste comes from preparation: peelings, off cuts, over-preparation and anything ruined while cooking
• 30% of food waste comes back from customers’ plates
• 5% of food waste is classified as ‘spoilage’: out-of-date or unusable items
WRAP
• 33% of HaFS food waste is “unavoidable” (peelings, off-cuts etc)
Lean Path (waste weighing studies - USA)
• 4-10% of food purchased is wasted in the kitchen
• Including plate waste this equates to 6-14%
How do you dispose of food waste?
Key business drivers
Cost and resource management The need to cut waste disposal costs Landfill Tax escalator is driving up waste
costs every year Rising raw material, food and energy costs
HIDDEN COSTS
VISIBLE COSTS
Disposal costs: Bins, Skips, Landfill charges, Collection costs
Energy use
Utility use
Raw materials
Labour
Handling & storage
Transportation
The true cost of waste = 4% of turnover
Time
Effort
Surplus/out of date food
Lost profit
Source: Envirowise
Case study - restaurant
Benefits of food waste segregation:
Avoided costs: £1400/yr in waste disposal costs alone
Improved segregation of recyclable packaging:
Potential saving: £350/ yr
Case study – leisure attraction
Improved segregation of food waste:
Avoided costs: £3900/yr in waste disposal costs alone
Case Study
Bwlch Nant yr Arian, Ceredigion Savings of around £1,500 per year by diverting waste
from landfill
Compost toilets have reduced the removal of sewerage from site by 80%
Waste has been reduced in the café, and waste packaging is segregated for recycling
Visitors are encouraged to segregate waste in bins provided
Only 1 wheelie bin per week in high season, and only 2 sacks per week in low season
Environmental benefits
Disposal of food and other biodegradable materials to landfill releases methane, which is a potent greenhouse gas with a global warming potential 25 times higher than CO2.
The waste hierarchy
More
environm
enta
l and f
inanci
al benefits
Last resort
The waste
hierarchy must
be considered
when transferring
waste (Duty of
Care)
Case Study
Swansea Valley Holiday Cottages Green Dragon Environmental Standard Level 2
30% Increase in business since promoting sustainability and biodiversity
Different coloured bins are provided in guest accommodation
Information is provided to guests on how much waste has been recycled at the holiday cottages
Paper, glass, cans and plastic are recycled
Organic waste is composted on site
Case Study
River View Touring Park, Carmarthenshire Winner of Wales Business & Sustainability Awards and
David Bellamy Conservation Award
Carmarthenshire County Council has installed recycling bins for cans, glass and paper
The owners have implemented a campaign to encourage visitors to separate and recycle
Garden waste and vegetable waste are composted on site
Customer expectations
Key business drivers
Customer satisfaction Customers increasingly aware of waste Customers expect businesses to be
responsible Customers like businesses that share values Suppliers can contribute to their client’s
responsibility objectives
Background
Customer Surveys
80% of UK customers said it was important that ‘places to eat’ aim to reduce the amount of food waste that’s thrown away,
80% of UK customers were concerned with the environmentally friendly disposal of food waste,
40% said they would pay more for meals in outlets that have made a commitment to reduce food waste.*
70% of customers more or much more likely to eat at a restaurant with an overall award for social and environmental performance.**
69% care about food waste when they eat out,
78% think it is just as important to think about the destination of food waste, as the provenance of food ingredients.***
* World Menu Report 2 - Sustainable Kitchens, Unilever Food Solutions 2011
** Sustainable Restaurant Association ***Cawley’s Food Waste Survey
Case Study
Coed Cae B&B, Snowdonia
3 double bedrooms
Winner – Green Snowdonia Tourism Awards 2009
Brash, leaves, prunings, sawdust and paper waste used to make briquettes to fuel wood burners
Garden refuse is composted in two purpose built chambers
Comprehensive recycling system
All food waste composted or fed to chickens
Case Study
Hafod Elwy Hall, Snowdonia To reduce food waste, home cooking is done to order,
with a single main course chosen at midday by the first guest to order!
Toiletry bottles are re-filled, and small soaps are handmade
Cost savings of £4000 per year in oil consumption and £1300 in electricity by simple energy efficiency measures and 5kW wind turbine and wood burning stoves
High proportion of bookings from those wishing to stay somewhere ‘green’.
Legislative and other requirements
Duty of Care
Hazardous waste regulations
Animal By-Products Regulations (ABPR)
Packaging waste regulations
Towards Zero Waste identifies food as a priority material for waste prevention and recycling.
Summary
Prevention of Food & Packaging Wastes can deliver:
• Significant cost savings to your organisation
• Knock on environmental benefits
• Meeting customers' growing expectations to reduce food waste
Find out more at www.wrap.org.uk/hospitality
The Hospitality & Food Service Agreement Taking Action
The Hospitality and Food Service Agreement
The Hospitality and Food Service Agreement is a voluntary agreement to support the sector in reducing waste and recycling more.
1. Prevention target: Reduce food and associated packaging waste arising by 5% by the end of 2015. This will be against a 2012 baseline and be measured by CO2e emissions.
2. Waste management target: Increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015.
The Structure
Large businesses: > 250 employees in HaFS
Smaller businesses: < 250 employees in HaFS
Supporters group: trade associations; manufacturers; packaging & waste management cos
WRAP has an extensive programme to help the sector reduce waste:- Research on waste and waste prevention Tools including an online resource centre for smaller businesses A Voluntary agreement for HaFS businesses and supporters
Signatories to the Hospitality and Food Service Agreement
141 so far!
WRAP support for HaFS Sector
Support for smaller businesses Hospitality & Food Service Agreement
Reduces costs, increases efficiency
Sharing good practice
Online Resource Centre
Templates e.g. waste audits
Helps deliver what customers expect
Access to consumer facing resources – Love Food Hate Waste (LFHW)
wrap.org.uk/resource-centre
WRAP’s online tool for smaller businesses
Any Questions?
Exercise
Update Action Plan
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